Angel Food Cake French Toast

Angel Food Cake French Toast
There are many ways to enjoy Angel Food Cake and this Angel Food Cake French Toast just might be the best one yet. The recipe is exactly what it sounds like: slices of homemade angel food cake are used to make some of the most delicious french toast you’ve ever eaten.

Angel food cake is ideal for making french toast because its light, spongy texture is perfect for soaking up custardy french toast batter. Unlike butter cakes, angel food cake is also sturdy enough to stay together when wet, so it is easy to dip the slices and handle them when they’re cooking. You could use storebought angel food cake for this recipe, but I suspect that you’ll get the best flavor from a homemade angel food cake. Most homemade cakes tend to have a bit better flavor (I use both vanilla and almond extract in my cakes) than the ones you’ll find at the supermarket.

I took my homemade angel food cake and cut it into 1-inch slices, then prepared the french toast batter. Like most french toast batters, I used eggs, milk, vanilla and cinnamon. I usually add a small amount of sugar or maple syrup to my batter to sweeten up the bread, but since the angel food cake is sweet on its own, that is not necessary here. The slices browned up quickly over medium heat in a lightly greased skillet. Since the cake is thicker than most breads, I not only browned both sides, but also browned the outer edge of the cake, which was the thickest part of the slice.

Like any french toast, this one should be served immediately after cooking, while the slices are still hot. They are flavorful enough to eat on their own, but I still like it best when drizzled with maple syrup or dusted with confectioners’ sugar. Feel free to double the recipe for a bigger batch. One whole angel food cake will allow you to make at least 10 servings of french toast, though it is an outstanding use of leftover cake when you only have a few slices left.

Angel Food Cake French Toast

Angel Food Cake French Toast
2 large eggs
1 cup milk
1 tsp vanilla extract
1/2 tsp ground cinnamon
1/4 tsp salt
8 1-inch thick slices angel food cake

Preheat a nonstick or lightly greased skillet over medium heat.
In a medium bowl, whisk together eggs, milk, vanilla extract, cinnamon and salt. Pour mixture into a shallow dish or bowl.
Dip each piece of angel food cake into the milk mixture, turning it once and making sure that the cake has been thoroughly moistened on both sides (about 6-10 seconds per side)
Place each piece in the preheated skillet and cook over medium heat until golden, then flip and cook until golden on the second side. If the pieces brown too quickly, reduce the heat slightly. Carefully upright the piece of angel food cake to brown the “back” side, as well.
Serve immediately.

Serves 4.

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